Can Acém mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Poland?

In Poland, medium rare is called "Średnio krwisty". Rare is "Krwisty" and well done is "Dobrze wysmażony".

chuck primal · Portugal

Acém

Q: What is Acém in Poland?

Acém is the Portugal retail name for the chuck roll, which sits on the chuck primal. In Poland, the same cut is most often labeled karkówka.

Q: What is Acém called in Poland?

Look for karkówka—mapped to Chuck Roll (chuck roll).

Q: What primal is Acém from?

Chuck Roll is on the chuck primal (Between the neck and the rib section, boneless).

In Poland, this cut is karkówka.

Close match · Confidence 0.75

Fig. 1 · Between the neck and the rib section, boneless · chuck primal

About this cut

A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.

Primalchuck

LocationBetween the neck and the rib section, boneless

In Polandkarkówka

What is this cut →Global guide →

How to order steak doneness

Portugal → Poland

rare	Mal passado	→	Krwisty	48–55°C
medium rare	Mal passado/ao ponto	→	Średnio krwisty	55–60°C
medium	Ao ponto	→	Średnio wysmażony	60–65°C
well done	Bem passado	→	Dobrze wysmażony	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“Acém” in Portugal maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Poland, look for labels such as karkówka. A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.